This ha been a great academic year for chocolate in Universities in Europe and America, Here are some of the honours that chocolate has added to its credits.
American Chemical Society: Found a link of "love for chocolate" to a specific chemical signature that may be programmed into the metabolic system. It is detectable by laboratory tests,
It was found, as suspected that "lovers of chocolate" had a metobolic profile that involved low levels of LDL-cholestral(bad cholestrol). They also had slightly elevated levels of albumin(a benefical protein).
The amazing thing is that "lovers of chocolate" expressed this profile even when they ate no chocolate.
The gut microbes in "lovers of chocolate were also different from "non-lovers of chocolate."
For more information on the above study read the Nov.2 issue of the Journal of Proteome Research--if you dare!
German University Hospital, Cologne: dark chocolate can lower blood pressure.
University of California, Davis: chocolate can improve blood vessel function.
University of Nottingham: Chocolate improved cognitive skills by increasing blood flow to certain areas of the brain. As I said earlier eat some before taking an exam.
University of Chicago: Study claimed that those who had a chunk of chocolate generally were better disposed to others than those who had none. Wish we had flown some chunks of Silver Queen Chunky to the delegates of the recent WTO conference.
And Nestle announced the establishment of the Chocolate Centre of Excellence, dedicated to the development of luxury chocolate, at Broc. It will be operational in 2009. Persumably Nestle was encouraged by the "premiunisation" of Cailler, Baci, Nestle Noir and Perugina. Our great chocolatier Pierre Marcolini has been seconded to provide the inspiration.
I am beginning to fear that like like most common needs and joys of life, including air and water, chocolate too may eventually be priced far beyond our budgets. Hopefully Beng Beng may still be around at 10c a bar.
Thursday, 31 July 2008
Wednesday, 30 July 2008
THE SYNTHESIS OF JAVA CHOCOLATE.
After all the home of cocoa is in equatorial regions. Where it was consumed by crushing the beans and mixing with spices found in the backyard. Aniseed was a favourite ingredient among the Aztecs. The first cocoa drinks were very local.
In Europe, they too made it local and subsequently exported their ides throughout the world to all chocolate lovers. Up to today Milk Chocolate remains the world's most popular. But within Europe things are changing. Chocolate has acquired, over the last fifty years more localised variations and flavours. Flavours and tastes even came from colonies and former colonies. Spain particularly was very keen of give chocolate the brisk feel of the Mediterranean.
There are several dates quoted as to when cocoa came to Indonesia. Some say it was brought by the Spaniards in 1560 or thereabouts. Others, borne out by credible records, say the late 18Th century.A report of that time says that that the first person to plant 50 trees would be awarded a trophy.
This strategy seemed to work. By 1839 annual exports to Europe were around 50 tonnes. Unfortunately the Sulawesi crops came under the scourge of Helopeltis and the Cocoa Pod Borer Moth.
Plantations moved to the Sangir islands and then on the Java. The Java Criollo, red Java, produces deep red pods with white beans. Later these were combined with trees from Caracas in 1888. These pods were yellow.
In the beginning of the 20Th century, 1000kg of beans were produced per ha. In the western part of Java a lighter fermented roasted bean great for milk chocolate was produced. This cocoa was known as Edelcacao or "noble cocoa,"
Today pretty exciting plantations exist in Ciajur, between Bandung and Jakarta, Around this area sugar is made from the sap of coconut trees.
Added to cocoa paste this combination gives a warm fruity taste. Later I began to realise that cocoa adds a nice warmth to some of our backyard spices. Adding a tingling and surprising flavour and aroma. It gives a new twist to many of our local foods(and I don't just mean desserts. sweets and snacks). The "warm twist" is very seductive on the palate.
It is therefore appropriate to set out some strategies to give cocoa and chocolate a Javanese direction(which from our history is not a new thing in itself, merely a logical progression, even if it comes a bit late).
We have to acknowledge that creativity with chocolate is a global art. It is harmony within complexity. It is a celebration of joy, provocation, ethnic exuberance, innovation and peace.
Regional chocolate, like Java chocolate among others, is a natural evolution rising from the richness of our backyard resources and culinary traditions. In Java, which the world knew for hundreds of years as the Spice Island, chocolate and cocoa blends well and enriches our own natural ingredients and with the vitality and sensuality of our tastes and flavours.
Here most of all, given our enormous backyard resources, no barriers will exist between the many different worlds from exotic to erotic and from sweet to pungent. We will learn and collaborate from knowledge and experience of chocolate professionals, and reach out to the scientific world which has brought on some spectacular advances to give an impetus to our evolution.
For centuries we have been very passionate about culinary innovation. That's why Bandung is the snack capital of the world, and unique flavours and tastes have emerged from Padang, Menado, Medan, Malang, Semerang, Bali and so on. These are cuisines come about through years of collaboration with the Chinese, Indians, Arabs, Portuguese, Dutch, Malays and others
Our development of chocolate will follow a similar path with a focus on our own growing gourmet traditions.
In time and with a sense of purpose, given our vast culinary resources we have no doubt we will make a profound effect on the world of chocolate. I hope that those who have an passionate investment in chocolate will collaborate.
In Europe, they too made it local and subsequently exported their ides throughout the world to all chocolate lovers. Up to today Milk Chocolate remains the world's most popular. But within Europe things are changing. Chocolate has acquired, over the last fifty years more localised variations and flavours. Flavours and tastes even came from colonies and former colonies. Spain particularly was very keen of give chocolate the brisk feel of the Mediterranean.
There are several dates quoted as to when cocoa came to Indonesia. Some say it was brought by the Spaniards in 1560 or thereabouts. Others, borne out by credible records, say the late 18Th century.A report of that time says that that the first person to plant 50 trees would be awarded a trophy.
This strategy seemed to work. By 1839 annual exports to Europe were around 50 tonnes. Unfortunately the Sulawesi crops came under the scourge of Helopeltis and the Cocoa Pod Borer Moth.
Plantations moved to the Sangir islands and then on the Java. The Java Criollo, red Java, produces deep red pods with white beans. Later these were combined with trees from Caracas in 1888. These pods were yellow.
In the beginning of the 20Th century, 1000kg of beans were produced per ha. In the western part of Java a lighter fermented roasted bean great for milk chocolate was produced. This cocoa was known as Edelcacao or "noble cocoa,"
Today pretty exciting plantations exist in Ciajur, between Bandung and Jakarta, Around this area sugar is made from the sap of coconut trees.
Added to cocoa paste this combination gives a warm fruity taste. Later I began to realise that cocoa adds a nice warmth to some of our backyard spices. Adding a tingling and surprising flavour and aroma. It gives a new twist to many of our local foods(and I don't just mean desserts. sweets and snacks). The "warm twist" is very seductive on the palate.
It is therefore appropriate to set out some strategies to give cocoa and chocolate a Javanese direction(which from our history is not a new thing in itself, merely a logical progression, even if it comes a bit late).
We have to acknowledge that creativity with chocolate is a global art. It is harmony within complexity. It is a celebration of joy, provocation, ethnic exuberance, innovation and peace.
Regional chocolate, like Java chocolate among others, is a natural evolution rising from the richness of our backyard resources and culinary traditions. In Java, which the world knew for hundreds of years as the Spice Island, chocolate and cocoa blends well and enriches our own natural ingredients and with the vitality and sensuality of our tastes and flavours.
Here most of all, given our enormous backyard resources, no barriers will exist between the many different worlds from exotic to erotic and from sweet to pungent. We will learn and collaborate from knowledge and experience of chocolate professionals, and reach out to the scientific world which has brought on some spectacular advances to give an impetus to our evolution.
For centuries we have been very passionate about culinary innovation. That's why Bandung is the snack capital of the world, and unique flavours and tastes have emerged from Padang, Menado, Medan, Malang, Semerang, Bali and so on. These are cuisines come about through years of collaboration with the Chinese, Indians, Arabs, Portuguese, Dutch, Malays and others
Our development of chocolate will follow a similar path with a focus on our own growing gourmet traditions.
In time and with a sense of purpose, given our vast culinary resources we have no doubt we will make a profound effect on the world of chocolate. I hope that those who have an passionate investment in chocolate will collaborate.
Tuesday, 29 July 2008
CHOCOLATE DURING HARD TIMES.
Times maybe a little tough with cost of living going up and up. But it not preventing Indonesians from eating chocolate. A source inside Mayora, quoting research, confided that one million people eat Beng Beng everyday. This caramel, wafer, rice crispie snack thrives not only by being a good snack but it seems to enjoy the loyalties passed on from the previous generation. It is alsoi believed that Beng Beng"s distribution has a wider geographical reach penetrating well into the rural areas. It nearest competitor Top has about half as many eaters daily. And an estimate is that there are about 400,000 Silver Queen eaters daily.Silver Queen has reigned for decades as the top chocolate bar in Indonesia. Kit-Kat has about half as many daily consumers.
As we all guess the 14 to 17 year olds(of course) and the over 50s make up the largest segment of chocolate or chocolate covered confectionary. The rest are evenly spread from 18 to 49. Over 60% of the consumers are in the middle and upper income groups. There are about 90million Indonesians who buy coinfectionary(chocolate, candies hard and soft and gum), frequently(within the last month).
As we all guess the 14 to 17 year olds(of course) and the over 50s make up the largest segment of chocolate or chocolate covered confectionary. The rest are evenly spread from 18 to 49. Over 60% of the consumers are in the middle and upper income groups. There are about 90million Indonesians who buy coinfectionary(chocolate, candies hard and soft and gum), frequently(within the last month).
Monday, 28 July 2008
GOD'S RECIPE FOR CHOCOLATE.
You can believe it or not. I must confess, I don't know whether I am being facetious or not. Let me tell it my way. anyway.
In the Bible(I am referring to the New International Version) it say that approximately six weeks after departing from Egypt, the Israelites were literally wandering in the desert somewhere around the plains of Jeri co. They were tired and hungry. They complained to Moses.
In answer to their complaints and having much sympathy for their hunger, God rained MANNA down from heaven for the Israelites to eat.
The Bible describes MANNA as, "It was like white coriander seed and tasted like wafers made with honey."(Exodus 16,Lies 30-31). Remember the writers of the Exodus, nor the Israelites had any points of reference. So you can draw your own conclusions.
I being an passionate chocoholic for all my life concluded that it was chocolate. It could have been white, having fallen through the the stratosphere, from it journey from heaven. Coriander is also brown. There is of course some similarity in taste between chocolate, white or milk chocolate, to what is described as wafers made with honey. Another translations describes the taste as"like flour with honey".
This happened in 1200BC. Just about the time that Anthropologist Michael D. Coe estimates that chocolate in a pot was buried alongside an Olmec notable in Mexico. It was recently unearthed.
It made eminent sense for God to give chocolate to the Israelites. They did need energy. They did need some uplifting in spirits from their severe depression. They needed vitamins and minerals and no doubt some stabilisation in their blood pressures. Chocolate of course does all these things particularly if it was processed by God.
In verse 31 of the same chapter, Moses urges the Israelites, to "keep it for generations."Apparently they obeyed. MANNA was not their only diet during their subsequent 40 years of wandering, but it was their chief diet. Michael Levine, nutritionist and researcher is quoted(in "The Emperors of Chocolate") as saying, "Chemically speaking chocolate really is the world's perfect food."
So appropriately last Sunday after Church we decided to try out God's recipe in a very simple way. We made some flour(mixed with egg white, sugar, salt,) strips, dipped it into warm liquid milk chocolate, brushed it lightly with honey and dropped it into liquid nitrogen(I found another place where you can get liquid nitrogen. Obviously at the benkel). When the pieces were rock solid we pulled them out with wooden spoons and placed it on a dish to thaw. A tap with the back of a spoon breaks it up.
You might ask why we used liquid nitrogen? Perhaps to be more authentic after all God passed his chocolate,or manna, from Heaven, through the mesosphere, stratosphere, troposphere and atmosphere to freeze it. Also because it has become an adventure with us. We tried it with dark chocolate and white too. We also put some in the frig overnight instead of using nitrogen. We tried it out with some Penabur school kids and moms the next day. They loved it.
Indeed it was very good. We can still work on refinements. We also tried mixing the flour strips with powdered coriander.The coriander with it's nutty, spicy and citrus flavour combined with Tulip chocolate's characteristic sharp spicy flavour rather nicely and contrasted well with the taste of honey.
Thank you God.
In the Bible(I am referring to the New International Version) it say that approximately six weeks after departing from Egypt, the Israelites were literally wandering in the desert somewhere around the plains of Jeri co. They were tired and hungry. They complained to Moses.
In answer to their complaints and having much sympathy for their hunger, God rained MANNA down from heaven for the Israelites to eat.
The Bible describes MANNA as, "It was like white coriander seed and tasted like wafers made with honey."(Exodus 16,Lies 30-31). Remember the writers of the Exodus, nor the Israelites had any points of reference. So you can draw your own conclusions.
I being an passionate chocoholic for all my life concluded that it was chocolate. It could have been white, having fallen through the the stratosphere, from it journey from heaven. Coriander is also brown. There is of course some similarity in taste between chocolate, white or milk chocolate, to what is described as wafers made with honey. Another translations describes the taste as"like flour with honey".
This happened in 1200BC. Just about the time that Anthropologist Michael D. Coe estimates that chocolate in a pot was buried alongside an Olmec notable in Mexico. It was recently unearthed.
It made eminent sense for God to give chocolate to the Israelites. They did need energy. They did need some uplifting in spirits from their severe depression. They needed vitamins and minerals and no doubt some stabilisation in their blood pressures. Chocolate of course does all these things particularly if it was processed by God.
In verse 31 of the same chapter, Moses urges the Israelites, to "keep it for generations."Apparently they obeyed. MANNA was not their only diet during their subsequent 40 years of wandering, but it was their chief diet. Michael Levine, nutritionist and researcher is quoted(in "The Emperors of Chocolate") as saying, "Chemically speaking chocolate really is the world's perfect food."
So appropriately last Sunday after Church we decided to try out God's recipe in a very simple way. We made some flour(mixed with egg white, sugar, salt,) strips, dipped it into warm liquid milk chocolate, brushed it lightly with honey and dropped it into liquid nitrogen(I found another place where you can get liquid nitrogen. Obviously at the benkel). When the pieces were rock solid we pulled them out with wooden spoons and placed it on a dish to thaw. A tap with the back of a spoon breaks it up.
You might ask why we used liquid nitrogen? Perhaps to be more authentic after all God passed his chocolate,or manna, from Heaven, through the mesosphere, stratosphere, troposphere and atmosphere to freeze it. Also because it has become an adventure with us. We tried it with dark chocolate and white too. We also put some in the frig overnight instead of using nitrogen. We tried it out with some Penabur school kids and moms the next day. They loved it.
Indeed it was very good. We can still work on refinements. We also tried mixing the flour strips with powdered coriander.The coriander with it's nutty, spicy and citrus flavour combined with Tulip chocolate's characteristic sharp spicy flavour rather nicely and contrasted well with the taste of honey.
Thank you God.
Sunday, 27 July 2008
WINE IN YOUR CHOCOLATE
Alerted by an email from Austrade, following my blog on Australian chocolate, I learned that the Australians have done it again. If I am not wrong fusion cusine really reached its heights in Brisbane combining Thai with influences from Europe. Well now the inventive Australians have combined wine with chocolate.
Actually, I am bit late in reporting this. Much of the introduction happenned at ISM in last year. But this year the plant in Scoresby is really going to get serious about chocolate and wine, organic chocolate and chocolate with great healthly flavours like youghart.
Using a techinique developed by Horizon Science, and licensed to Farm by Nature,under brand name Cocoa Farm the wine range was launched.
Fortunately and wisely the Aussies choose Shiraz as one of the wines(Merlot and Pinot Nior, the others in the range). Shirz with its spicy, rich berry and cherry flavours, licorice and pepper was a natural choice to compliment the basic flavours of chocolate. Shiraz even had a inviting hint of chocolate.
I wasnt particularly excited. The Shiraz didnt really impact itself on the palate.
I have tasted better gourmet chocolates.I have no doubts, knowing the culinary experts and food technologists of Australia rather well, it will get better, pretty soon.
The chocolate is not Australian. To me it seemed had some hints of Valrhona. At least the bar I tasted. I hope I am not upsetting anyone with this. However I believe that the cocoa estate at Mossman have harvested their first crops. The Aussies have to still learn how to process the beans. No doubt it will not take too long before their innovative skills come out on top again.
In Indonesia a limited suppy of these bars are available sometimes at Sogo Food Hall.
Actually, I am bit late in reporting this. Much of the introduction happenned at ISM in last year. But this year the plant in Scoresby is really going to get serious about chocolate and wine, organic chocolate and chocolate with great healthly flavours like youghart.
Using a techinique developed by Horizon Science, and licensed to Farm by Nature,under brand name Cocoa Farm the wine range was launched.
Fortunately and wisely the Aussies choose Shiraz as one of the wines(Merlot and Pinot Nior, the others in the range). Shirz with its spicy, rich berry and cherry flavours, licorice and pepper was a natural choice to compliment the basic flavours of chocolate. Shiraz even had a inviting hint of chocolate.
I wasnt particularly excited. The Shiraz didnt really impact itself on the palate.
I have tasted better gourmet chocolates.I have no doubts, knowing the culinary experts and food technologists of Australia rather well, it will get better, pretty soon.
The chocolate is not Australian. To me it seemed had some hints of Valrhona. At least the bar I tasted. I hope I am not upsetting anyone with this. However I believe that the cocoa estate at Mossman have harvested their first crops. The Aussies have to still learn how to process the beans. No doubt it will not take too long before their innovative skills come out on top again.
In Indonesia a limited suppy of these bars are available sometimes at Sogo Food Hall.
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